Eat This Giant Salted Caramel & Nutella Chocolate Cookie In Front Of The Telly - 8days Skip to main content



Eat This Giant Salted Caramel & Nutella Chocolate Cookie In Front Of The Telly

This skillet cookie is an enormous soft disc leaking a filling of molten Nutella and caramel. It’s eaten warm, straight from the pan. And it's to die for.

Eat This Giant Salted Caramel & Nutella Chocolate Cookie In Front Of The Telly

The skillet cookie is like a cake for people who’re too lazy to bake properly. But it’s no less yummy. Besides, it looks pretty damn impressive. This number is a double chocolate one stuffed with oozy Nutella and caramel. With the texture of a crisp brownie, it’s best eaten with a spoon and dug greedily straight out of the pan — no slicing required. Its dark nature and the generous lashings of salt on top of it mean that this decadent cookie is not as sweet as it sounds. You can also swap the caramel for peanut butter instead.

Salted Caramel & Nutella Chocolate Skillet Cookie

Fills a 13-inch skillet (or bake in two smaller skillets). Feeds 8 to 10 pax


110g unsalted butter
320g light brown sugar
2 eggs (weighing 65g each in its shell)
55g cocoa powder
1/4 tsp salt
3/4 tsp baking powder
260g plain flour
100g dark chocolate chips
100g flaked or coarse sea salt, for sprinkling (we used black Bali Bhairawa Charcoal Flaked Salt from The Indiana Supply Co)
8 tbsp Nutella
15 soft caramel candies (try Werther’s Original)*
*If using peanut butter instead, add 15 tsp

To serve (optional):

Vanilla ice cream
Chocolate sauce


1. Preheat oven to 180°C.

2. Melt butter in a medium saucepan over medium-low heat. Remove from the stove and briskly stir in the brown sugar and eggs with a wooden spoon till smooth.

3. Add the cocoa, salt and baking powder. Stir to mix evenly.

4. Add the flour and stir briefly just until it disappears into the batter. Stir in the dark chocolate chips till just evenly distributed.

5. Using wet hands (so the batter doesn’t stick to your fingers), spread a thin layer of cookie dough, about half of the amount, onto the base of the ovenproof skillet.

6. Make indentations in the dough with a tablespoon and fill with dollops of Nutella and the caramel candies.

7. Spread another thin layer of cookie dough to cover the Nutella and caramel candies. Seal the two layers of cookie dough by pressing it down lightly with your wet fingers.

8. Sprinkle the top of the cookie with salt and bake for 15 to 20 mins, until the sides of the cookie are dry. Serve warm, topped with ice cream and chocolate sauce, if using.

Make ahead: Pre-assemble this before a party, set it aside, and just pop it into the oven for 20 minutes when it’s time for dessert

Photo by Ealbert Ho



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